Roasted Pear Rosemary Sorbet

The result was a fat free, yet indulgent sorbet, with lots of aromatic rosemary flavour and a nice balanced level of sweetness from the maple.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings -8 people

Calories 220kcal

6 Bosk Pears , peeled, cored and deseeded, diced into 1/2 inch pieces
1 1/4 tsp cinnamon (or to taste, I like a heavy hand with cinnamon)
1/8 tsp freshly grated nutmeg (again, to taste, I just grate it for about 4-5 seconds)
6 tbsp dark brown sugar
1 vanilla bean , split, seeds removed and bean reserved
3/4 tbsp fresh rosemary , minced fine
1 1/2 cups pear nectar
1 cup water
1 1/2 tsp lemon juice
~6 tbsp real maple syrup (also to taste, it really depends on the ripeness of your pears)

Preheat your oven to 350 F.
Toss your pears with the cinnamon, nutmeg, brown sugar, rosemary and the vanilla bean seeds in a nonstick baking dish. Nestle the reserved bean into the pieces of pear and roast for 45 minutes, or until the pear is tender and caramelized.
Discard the beans, and transfer the puree to a blender, along with the pear nectar, water, lemon juice and maple syrup to taste. Process until silky smooth. Transfer to a dish and refrigerate until cold.
Once cold, pour the puree into the ice cream maker (as per the your unit's directions). You can eat it soft out of the machine or pop into the freezer to harden up before scooping and serving.

Calories: 220kcal